Pies

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Simply Gluten Free by Carol Kicinski. Once upon a time. My, that was quick!

October - gone just like that. Truly, last month seemed like a blur to me. A good blur, yes, but that month felt nowhere near in line with the slowing-down-and-turning-inward time of year that Deep Fall always makes me crave. Hopefully, all of you were equally busy with your own lives, and didn't have much time to notice my infrequent presence here! So now, let's all take a collective deep breath and relax for a moment. Let me tell you a little story. But it was the weekend, and a busy one at that, and the husband worked nights with precious time off and the wife's To Do list was never finished and she hadn't even showered in days, for goodness' sake. The husband spontaneously took Saturday night off and the wife called up close friends to arrange for last-minute babysitting. Which, of course, couldn't seat them right away, given that their very impromptu evening had not arrived ready-made with reservations.

She's a gem of a friend who shares my random sense of humor, and my new love of almond flour! I cannot sing the praises of this wonderful, naturally gluten free flour enough. I'm tempted to turn into Elana of Elana's Pantry, who uses almond or other nut flours exclusively in her cooking and baking. She's a genius! (If only I could be that skinny!) I decided this holiday season that I didn't want to spend so much time working on pie crusts. And I like easy.
Is it pumpkin pie?
I have not shared many stories about the almost six years I worked for the Alzheimer Society, and I'm sure more will leak out as time moves on.

My time there had many challenges but there were also blessings. One of the greatest of these blessings was Janice. I rented my office space in the back of her trophy business. She quickly became so much more than a land-lady. Janice was someone to share a cup of coffee with and a sounding board while problem solving. This is a recipe I received from her, so I shall call it Janice's Carrot Pie - the best pumpkin pie you never ate!

In the dessert category, can you think of Thanksgiving without thinking of pie? We can’t in my family … we LOVE pies! Mr. GFE is always singing “P.I.E. spells pie, pie,” when the holidays roll around, or just about any time pie makes its appearance. Like I said, we love pies … even enough to sing about them. My Crustless Pumpkin Pie is the most popular post here at gfe, but then there’s also Easy Crustless Pecan Pie, Crustless Coconut Pie and another crustless pie recipe of mine will soon be appearing over at Tia’s (Glugle Gluten Free), Plus, using a slightly different pour-over method, there’s Easy, Crustless Apple Pie (Mir even made this recipe using peaches).
Gluten-free pie crust. Free Pumpkin Pie with Praline and Coconut-Pecan Crust. Happy October!

Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index. The second offering had to be something pumpkin. Let the pumpkin recipe frenzy begin! I feel like I'm cheating. You've got a new love. Now, I did a little sleuthing before I started experimenting. Heavenly vegan pumpkin pie bliss ensued. Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust Originally published November 2010. The key to this version of vegan pumpkin pie is the cashew cream. Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper. First, make the crust. Crust ingredients: Instructions: Preheat the oven to 350ºF.